Best Red Wine Roasted Fingerling Potatoes Recipes

ROASTED FINGERLING POTATOES

Steps:

• Place a rimmed baking sheet on the middle oven rack. Preheat to 450 degrees F.
• Toss potatoes, garlic, oil, salt and pepper together in a large bowl. Spread on the hot baking sheet; roast, stirring halfway through, until tender and golden brown, about 20 minutes. Sprinkle with rosemary, if desired. Serve immediately.

RED WINE ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Cut the potatoes into 1-inch pieces. Put them in a zippered top bag.
• Add the olive oil, red wine, and rosemary. Zip the bag and shake until the potatoes are coated.
• Dump the whole thing into a greased 8 x 8-inch pan and cook for about 45 minutes, turning once half way through cooking time.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

RED WINE ROASTED FINGERLING POTATOES

Steps:

• 1. Preheat oven 375 degrees. Wash the potatoes and put slits in them. Add the potatoes to a baking pan.
• 2. Pour the olive oil and red wine over the potatoes. Sprinkle with sea salt, pepper and ground coriander.
• 3. Bake for 1 hour turning the potatoes every 15 minutes.

ROASTED FINGERLING POTATOES

Steps:

• Heat oven to 500 degrees F.
• Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

ROASTED FINGERLING POTATOES

Steps:

• Place skin and fat in a small saucepan. Heat over medium heat, and cook until the fat has rendered. Remove from heat, and set aside.
• Preheat oven to 450 degrees. Bring a medium saucepan of water to a boil. Add a large pinch of salt and potatoes. Cook for 3 minutes. Drain well.
• Place a small rimmed baking sheet in the oven until hot. Remove, and pour about 2 tablespoons of the rendered fat onto the baking sheet to coat. Place potatoes, cut-side down, on baking sheet. Season with salt and pepper. Roast until golden brown and tender, about 25 minutes. Remove from oven, and season with salt and pepper; serve immediately.